Tag Archives: mushrooms

Summer Mushroom and Roasted Red Pepper Pasta Salad

Need a terrific recipe for those days that are too hot to turn the oven on? Try this one!

1 package orecchiette pasta
130 g. jar of Salsa al Tartufo Nero (truffle salsa)
1 jar roasted red peppers, chopped (or 2 freshly roasted peppers)
2 large green onions, chopped
7 strips bacon, cooked and roughly chopped
1 small bunch fresh parsley, chopped
1/2 cup freshly grated Parmesan + a little extra to taste
salt and pepper to taste

1. Cook pasta as directed on package. Make sure not to over cook; it’s better for the pasta to be slightly on the tougher side of al dente so that it holds up as the pasta chills. Once cooked, drain and run under cold water for 30 seconds.
2. Place pasta in a large bowl and gently stir in the mushroom salsa. Make sure to stir enough so the pasta is evenly coated.

3. Stir in peppers, onions, bacon and

4. Add Parmesan, salt and pepper and gently toss.
5. Chill for at least three hours.
6. Serve with another heap of freshly grated Parmesan!

What’s your favorite no-cook recipe for hot summer days?


Spinach & Mushroom Pasta

This is what I call a “miracle meal”.  At some point late yesterday evening, I looked up from a book and realized that dinner would need to be made……and soon! I jumped up, opened the refrigerator and a whole lot of nothing stared back at me. The only vegetable to be found was a package of cremini mushrooms. Moving on to the freezer, I found a large bag of spinach and some plain chicken breasts. Searching the pantry, I stumbled upon a lonely box of spaghetti.

I’ve been suffering from a lack of culinary inspiration lately and staring at my almost-bare pantry made me start to panic.  I had no place to turn….except the internet! I googled “Spinach mushroom pasta” and this recipe was one of the first to pop up. I quickly scanned the ingredients and realized that I actually had most of (!) everything else it called for. I didn’t really think it was going to be a winning recipe, but hey, we had to eat something.

I crossed my fingers and started cooking.

Sauteing mushrooms with garlic & dried onion powder (I would definitely use a real onion if at all possible)…

…until they cook down:

Add flour & milk; stir a few minutes until thickened.

Instead of fresh basil, I used this gem of a product. Chopped basil frozen into little cubes!

(a little freezer burnt!) These are wonderful to keep on hand and throw into sauces or soups for a quick flavor enhancer. They smell wonderful, even frozen!

Add spinach and basil; cook until defrosted.

Add in your cooked pasta of choice. I used whole wheat rice spaghetti.

Toss until everything is combined.

And plate up! I grilled up the chicken breasts and served along side the pasta.

Turns out, it was incredibly delicious! We absolutely loved the sauce. It was much lighter than alfredo and a really nice change from my standard tomato-based pasta sauce recipe. If I were to have made it under different circumstances, I probably would have loaded the dish with more veggies, maybe some grilled peppers or zucchini. Play around with what you throw in with the pasta, I’m sure anything would be delightful!

This meal was quite a nice surprise after I had thought there was absolutely no hope for an interesting dinner. I guess you can really find anything on the internet.